This July 4th, take your BBQ hosting to the next level by serving up whisky cocktails with Aberfeldy 12 Year Old that feature grilled and barbecue-inspired ingredients such as pineapple, honey syrup, apricot jam and pork skin. If you’re hosting a large group, consider a batch cocktail that mixes a full bottle of Cazadores Tequila with mango, sage and aperol.

DEEP IN THE HEART | Crafted by Irene Jeanotte, Bacardi Single Malts Brand Ambassador, Texas

Inspired by the flavors of Austin’s BBQ-scene, this cocktail features Aberfeldy Scotch whisky, honey syrup and pineapple kombucha, which cuts the sweetness for a “pickled” note that goes great with barbecue. Pair this drink with some pulled whole hog with crispy pork skin, and a side of kale salad and pickles.

Ingredients:

– 2 oz. Aberfeldy 12 Year Old

– 1 oz. Local Honey Syrup (blended 1:1 with cilantro and sun dried tomatoes, then fine strained)

– 0.5 oz. Fresh Lime Juice

– 1 oz. Fresh Pineapple Juice

– Top with Pineapple Kombucha

Method: Shake and strain all ingredients into a mason jar. Add ice and top with pineapple kombucha (or any citrus kombucha). Garnish with a slice of lightly pickled pineapple, crispy pork skin and basil (or cilantro sprigs).

POKE A MANGO | Crafted by Christine Wiseman, Bar Manager of Broken Shaker, Los Angeles

Nothing brings friends together like batch cocktails. This tiki-inspired recipe calls for a full bottle of Tequila Cazadores Blanco, and is the perfect serve for all season long.

Batch Ingredients:

– 1 liter Tequila Cazadores Blanco

– 12.5 oz. Aperol

– 16 oz. Mango puree

– 16 oz. Sage Agave

– 16 oz. Lime Juice

– 32 oz. Blood Orange Juice

– 15 dashes of Tiki Bitters